These Creamy Chicken Braided Moon Breads are pure comfort food. Soft golden bread wraps around a rich creamy chicken and cheese filling that is perfectly seasoned and incredibly satisfying. The dough bakes up fluffy with lightly crisp edges while the filling stays warm and cheesy inside.
Why you will love this recipe?
This bread has the perfect balance of crispy buttery layers and creamy savoury filling. The braided design makes it fun to serve and every bite is full of cheesy, well-seasoned chicken. It is a great recipe for a cosy night in or for impressing friends and family with something homemade and delicious.
Expert Tips for Best results!
- Do not overfill the bread – Adding too much filling can make it harder to braid neatly and may cause some of the mixture to leak out during baking.
- Seal properly – Make sure to seal the edges tightly so that the creamy chicken filling stays inside while baking and the bread holds its shape, keeping every bite soft and full of flavour.
- Use a good mix of cheeses – Mozzarella brings that perfect stretch and melt, while cheddar adds a rich, sharp flavour that balances the creaminess beautifully.
- Cool the bread – This allows the filling to set properly and makes it easier to slice without spilling.
How to make Creamy Chicken Braided Moon Breads?
Step 1: Add Dry Ingredients
Start by mixing the dry ingredients for the dough in a large bowl. Combine flour, yeast, sugar, and salt.
Step 2: Prepare the Dough
Add warm milk and knead everything together until you have a smooth dough. If it feels dry, add a little more milk. If it is sticky, sprinkle in some flour while kneading. Knead the dough for about 8 to 10 minutes until it is soft and elastic.
Step 3: Let the Dough Rise
Cover the dough with a damp cloth or plastic wrap and let it rise in a warm place for about one and a half hours until it doubles in size. This step is key to getting soft and fluffy bread.
Step 4: Prepare the Filling
While the dough is rising, prepare the creamy chicken filling. In a pan, melt the butter over medium low heat to get that rich, buttery base for the filling. and add chopped onion mix until soft .
Step 5: Cook the Mixture
Add flour to the pan and cook for a minute, then mix in tomato paste stirring continuously to form a smooth paste.
Step 6: Add Spices & Chicken
Now, add all the spices, cooked shredded chicken, cream, and cheese to the pan. Mix everything well and let it cook for a couple of minutes until the filling is thick and creamy. Remove from heat and let it cool slightly before assembling the bread.
Step 7: Divide the Dough
Once the dough has risen, punch it down to remove excess air and divide it into 6 equal balls. This will ensure uniform sized moon breads. Roll each ball into an oval shape, ready for filling.
Step 8: Assemble
Place a generous amount of the creamy chicken filling in the centre of each rolled dough piece. Cut strips along the sides and braid them over the filling to secure it.
Step 9: Bake
Transfer to a lined baking tray, brush with egg wash or melted butter, and bake in a preheated oven at 180°C (350°F) for 20–25 minutes or until golden brown.
Frequently Asked Questions
Can I use store-bought dough instead of making my own?
Yes! Pre-made dough works great if you’re short on time. Just roll it out and follow the same braiding steps.
What’s the best cheese to use?
Mozzarella for stretch, cheddar for sharpness, and a little parmesan for extra flavour. This combination melts perfectly and tastes amazing.
What if I don’t have an egg wash for brushing the top?
What if I do not have an egg wash? You can use melted butter or a mix of milk and butter to give the bread a golden shine.
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Recipe Card
Creamy Chicken Braided Moon Breads
Beautifully braided and baked until golden these Creamy Chicken Moon Breads are filled with a creamy savoury chicken mixture that melts in every bite. Ideal for sharing with family or serving to guests this recipe turns simple ingredients into something truly special.
Ingredients
For dough
- 3 cups (375g) all-purpose flour
- 2 teaspoons instant yeast
- 1 1/2 teaspoons sugar
- 3/4 teaspoon salt
- 1/2 cup (112.5ml) lukewarm water
- 1/2 cup (112.5ml) lukewarm milk
- 3 tablespoons olive oil
For assembly
- 1 egg (for egg wash)
For chicken filling
- 2 tbsp butter
- 1 small onion (chopped)
- 1 1/2 tbsp all-purpose flour
- 1 tbsp tomato paste
- 250-300g boiled shredded chicken
- 1 1/2 tsp black pepper
- 1 tsp cumin powder
- 1 tsp paprika powder
- 1 tsp chilli flakes
- 1 tsp chicken powder
- 1 tsp oregano
- Salt (to taste)
- 1/3 cup (80ml) milk (or more if needed)
- 1/4 cup (60ml) cream
- 1/4 cup sweet corn
- 1/4 cup chopped capsicum
Instructions
1. In a bowl, add flour, yeast, sugar, salt, and warm milk. Knead until a smooth dough forms, then continue kneading for 8–10 minutes.
2. Cover and let the dough rest for 1.5 hours or until it doubles in size.
3. In a pan, melt butter over medium low heat and add chopped onion.
4. Add flour and cook for a minute, add tomato paste, stirring continuously to form a smooth paste.
5. Add all the spices, shredded chicken, cream, and cheese. Mix well and cook until the filling thickens. Let it cool.
6. Punch down the risen dough and divide it into 6 equal balls. Roll each into an oval shape.
7. Place filling in the centre, cut strips on the sides, and braid. Brush with egg wash and bake at 180°C (350°F) for 20–25 minutes until golden brown.
